Arrange the pork chops in a baking dish, plastic storage container, or 1-gallon plastic bag so that they fit snugly; pour the maple brine over them to cover completely. Cover and refrigerate for at least 24 hours and ideally up to 48 hours.

Remove the pork chops from the brine and discard the brine.

Prepare a grill to medium-high heat.

Rub or brush the pork chops with oil and season with salt and pepper, being sure to season the bones well. Cook on the grill, undisturbed, just long enough for the pork to pick up some color and grill marks, 4 to 5 minutes for medium doneness. Flip and repeat on the other flat side. (If flare-ups happen during this phase of cooking, shift the chops to an area that's not flaring up, then shift back after the flames subside.)

Shift the pork chops to a cooler portion of the grill. Turn each onto it's rounded, fatty edge, either propping the chops against each other to cook them all together or taking turns holding them up with tongs. Cook until the fatty edge is golden and crispy, about 3 minutes, then repeat the same technique on the other narrow side (the bone side).

Test for donees by checking the firms of the meat next to the bone. If it still has some give at the bone but is firmer around the edges, then it's ready to come off the grill. Remove and let rest for 4 to 5 minutes before serving.

Brining meats—especially lean ones—-before grilling or roasting them helps them retain their moisture and adds seasoning before cooking. The length of brining time depends on the size of the cut you use.

Ingredients

¼ cup kosher salt

¼ cup maple syrup, preferably Grade B

2 tablespoons sugar

2 tablespoons dried thyme

1 teaspoon black pepper

2 bay leaves

1 head garlic, sliced in half crosswise

6 cups water

Instructions

In a medium pot, combine the salt, maple syrup, sugar, thyme, peppercorns, bay leaves, garlic, and water; bring to a boil. Remove from the heat and let steep for 30 minutes; strain.

2 Comments

This is not the recipe from OX restaurant in Portland Oregon. I ate at OX recently and had the pork chop and it was amazing. Followed the recipe to the letter and the brine was way off, it tasted way too woody from the thyme and no maple syrup flavor. The OX chop had a balanced flavor and you could taste maple but not overwhelming.